- Condiments, etc
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Dec 7th, 2010
I'm a big, big girls and I cook for my self..
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Submitted Recipes (10)
Posted on: Dec 21st, 2010
Plural for "bruschetta," bruschette are essentially canapés with fresh, often ram ingredients on top of toasted baguette slices. The most common toppings are an Italian—style tomato salsa and, in Tuscany a chicken liver puree. The idea is transferable to just about anything you might ..
Posted on: Jan 5th, 2011
As side dish, cockle cream bacon tomato potato is a well-suited dish in american cuisine. Though, cockle cream bacon tomato potato is cream in color, the intensity of the color usually depends upon the extent to which the dish has been cooked.
Posted on: Oct 6th, 2010
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring ..
Posted on: Nov 26th, 2010
Sautéed scallops are fantastic just with salad, if you don't feel like making the celeriac puree with which we serve them in the restaurant. Scallops were a great revelation for me when I came to London, because in the UK they have the best in the world. In the Mediterranean we have what are ..
Posted on: Jan 11th, 2011
To make this dish, you prepare and sauté the pork noisettes in the same way as for Pork Tenderloins with Mushroom Sauce, but apples and apple juice replace the sautéed mushrooms and pureed mushroom sauce. The Calvados, apple brandy from Normandy adds a note of authentic flavor, but it can be ..
Posted on: Jan 4th, 2011
A generatian aga, skate was rarely served in the United States except in French restaurants, and with few exceptions could only be purchased in Asian markets. Now, no doubt in part because the old standbys cod and haddock have been fished out, skate has become papular. If you are buying whale skate ..
Posted on: Oct 28th, 2010
The key to grilling fruit is picking ones that are ripe but not mushy. You don’t want them to collapse and slip through the grate. To be absolutely sure a banana will hold together, cut it in half lengthwise [with the skin still on]. Brush the cut sides with melted butter and spices and grill the ..
Posted on: Jan 4th, 2011
Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone).
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